Grilled Chicken, Peach, and Arugula Salad
Ingredients
- 5 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon shallot, chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, or more to taste
- 4 peaches, halved and pitted
- 4 skinless, boneless chicken breast halves
- 8 cups baby arugula
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Instructions
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Whisk 4 tablespoons olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl.
- Brush 1 teaspoon olive oil onto cut-side of peaches. Place peaches, cut-side down, onto preheated grill, and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts; season with salt.
- Cook chicken on the preheated grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Slice chicken into thin pieces; cut peaches into 1/2-inch thick pieces.
- Toss arugula and shallot vinegar dressing together in a bowl to coat. Divide dressed arugula among plates; top with peaches and chicken.
Source
Original recipe: View Original